Asian Herbs and Their Many Uses: Anna’s Sukkat and Bean Sprout Salad

<em>Serves 4</em>
<p>The light, astringent young leaves of edible chrysanthemum mixed with crisp bean sprouts make a tasty salad combination. A pinch of sugar in the dressing gives it an elusive sweet-sour taste. A fresh yellow sukkat blossom would be a perfect garnish. If sukkat is unavailable in your area, dandelion can be substituted.</p>
<p>• 4 handfuls edible chrysanthemum stems and leaves (pick when young and tender and 4 to 8 inches tall)<br />
• 4 handfuls fresh bean sprouts<br />
• 4 tablespoons red wine vinegar<br />
• 2 tablespoons soy sauce<br />
• Pinch sugar<br />
• 1/2 teaspoon dark sesame seed oil<br />
• 3/4 tablespoon chopped ginger, garlic, or green scallions, optional<br />
• A sprinkling of sesame seeds</p>
<p>1. Wash the edible chrysanthemum leaves well and blanch in lightly salted boiling water just until the color darkens. (Leaves will turn bitter if blanched too long.) Drain in a colander, then pour cold water over the leaves to stop the cooking.</p>
<p>2. Place the leaves between two layers of paper towels and gently squeeze out excess water. Repeat the procedure with the bean sprouts. In a medium bowl, combine the remaining ingredients except the sesame seeds.</p>
<p>3. Add the chrysanthemum leaves and bean sprouts, and toss the salad lightly with your hands. Divide among four salad plates.</p>
<p>4. Sprinkle sesame seeds over each salad and serve immediately.</p>
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<em>Carole Saville is a Los Angeles writer and landscape designer who specializes in herbs.</em>
<p>Click here for the original article, <a href=””>
<b>Asian Herbs and Their Many Uses</b>

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